Description
This Sweet Potato Hash is a vibrant, nutritious dish perfect for breakfast, lunch, or dinner. It features tender sweet potatoes, sautéed poblanos and onions, fresh kale, and perfectly cooked eggs, all enhanced with chili powder and fresh toppings like avocado, cilantro, and a squeeze of lime. The recipe is well-balanced, packed with flavor, and easy to prepare in a skillet, making it an ideal wholesome meal any time of day.
Ingredients
Scale
Vegetables & Aromatics
- ½ small red onion, chopped
- 1 poblano pepper, stemmed, seeded, and chopped
- 2 garlic cloves, thinly sliced
- 1 large sweet potato, cut into ½-inch cubes
- 4 leaves lacinato kale, stemmed and torn
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish (optional)
- Lime wedges, for squeezing
Spices & Seasonings
- 1 teaspoon chili powder
- Sea salt and freshly ground black pepper, to taste
Oils & Others
- 4 teaspoons avocado oil
- 4 large eggs
- Hot sauce, for serving
Instructions
- Prepare the Aromatics: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped red onion, poblano pepper, sliced garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes until the vegetables soften. Remove the mixture from the pan and set aside.
- Cook the Sweet Potatoes: In the same skillet, heat the remaining 2 teaspoons of avocado oil. Add the cubed sweet potatoes and ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes until the sweet potatoes are fork-tender and slightly crispy.
- Combine Vegetables and Spices: Return the sautéed aromatics to the skillet with the sweet potatoes. Stir in 1 teaspoon of chili powder and add the torn kale leaves. Mix everything well to combine.
- Cook the Eggs: Make 4 shallow wells in the hash mixture and crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 3 to 5 minutes, or until the eggs are just set to your preferred doneness. Season with additional sea salt and freshly ground black pepper to taste.
- Serve and Garnish: Top the hash with sliced avocado and fresh cilantro leaves if desired. Serve the dish immediately with hot sauce and lime wedges on the side for squeezing over the top.
Notes
- This sweet potato hash makes a delicious and healthy option for any meal of the day, not just breakfast.
- The veggies develop a nice crispy texture on the skillet bottom, adding great flavor and texture.
- Customizable toppings such as avocado, hot sauce, and fresh cilantro enhance the dish and bring freshness.
- For extra protein or variation, consider adding cooked sausage or beans.
- Use a lid on the skillet for perfectly set eggs while retaining moisture.
Nutrition
- Serving Size: 1/2 recipe (approx. 1 plate)
- Calories: 380
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 210mg
